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Short Cut Black Bottom Blueberry Cheesecake

We’re looking forward to a few days in the sun, and gathering with family and friends for the 4th of July holiday.  Hopefully the sun complies with our plans, but up here in Downeast Maine, things are still a little crazy weatherwise.  It is warmer, though, and the frogs and crickets and birds are everywhere.  

As for a festive meal for the day, I don’t know about you, but any way I can make party prep easier is something I’m interested in, and dessert can get complicated in a hurry.

So here’s a fantastic yummy blueberry cheesecake that takes almost no time to put together. Spoiler alert: it uses canned blueberry pie filling as the ultimate shortcut.  Almost a crime here in wild blueberry country but it sure makes things quick!

And the recipe also uses another fantastic shortcut for the crust, our own Indian Pudding. You can find out what Indian Pudding is all about from a post we made a couple of years ago HERE.

Ingredients:

2 (8-oz) packages cream cheese, room temperature

1 tablespoon vanilla

6 cups powdered sugar (less than a 2 pound bag)

1/4 cup milk

1 (15-oz) can blueberry pie filling

1 cup mixed fresh blueberries and raspberries

Sprigs of fresh mint

1 (15-oz) can Bar Harbor® New England Style Indian Pudding, drained

2 eggs, beaten

2-4 tablespoons chopped nuts of your choice, optional 

Instructions:

Preheat oven to 350-degrees F.

In a bowl, whisk together Indian Pudding, beaten eggs and chopped nuts. Butter the bottom of a 9-inch springform pan and evenly spread the Indian Pudding on bottom. Bake 12-15 minutes or until the pudding mixture is done and slightly springy. Remove from oven to cool in refrigerator while preparing filling.

In a large bowl of a tabletop mixer, beat the cream cheese with milk until smooth as silk. Slowly add the powdered sugar, a cup at a time, beating on low until all the sugar has been added and the filling is light and fluffy. Fold in half the blueberry pie filling and vanilla. Pour into cooled black bottom crust.

Cover and refrigerate at least 3 hours, or until firm. When ready to serve, spread the remaining blueberry topping on the top of the cheesecake, sprinkle with blueberries and raspberries, decorate with mint and cut in desired sizes.